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Macaron Tutorial

Tuesday, May 01, 2007

It's hot here...really hot. Leave it to South Carolina to skip spring and go right into summer!

We are starting to crave ice cream...bad! I am impatiently awaiting David's new cookbook, the ice cream maker is all polished and shiny but we need something to cool us down...now! Yes, we could go and buy some but what fun would that be when I can whip this little cuties out?!

The day I made the Banana-Chocolate Bonbons I doubled on the recipe since it was pretty tasty. Turned out that half of the chocolate pudding stayed in the fridge while I tended to other creations. To top things off, we did not really feel like eating it "like that", so I came up with these.

Dark Chocolate Ice Cream Pops:

Chocolate Pudding:

1/2 cup sugar

2 tablespoons cornstarch

4 ounces fine-quality bittersweet chocolate

2 Tb cocoa powder

1 1/2 cups whole milk

1 large egg yolk

1 tablespoon unsalted butter

1/4 teaspoon vanilla

In a heavy saucepan whisk together sugar, cornstarch. Add chocolate and cocoa powder to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

1 cup heavy cream, whipped to stiff peaks.

For the pops: once the pudding has cooled, gently fold the whipped cream into it. Pour the batter into 4 ice cram pops, or 4 glasses like I did. Put a wooden ice cream stick on the middle, and freeze until firm.

Helen ...its getting difficult to keep up with your wonderful posts...everytime i check u have something new on it..one better than the other.Beautiful presentation.I figure with those around you'll be spending more time at the gym :)

I'm glad that the recipes aren't *always* ridiculous (I just haven't seen the other challenges). I can't wait to see how my vegan slant on the recipe goes...hopefully it won't flop too terribly. :) Those pops look fantastic!

I have to say that you Frenchies have a serious ribbon obsession!Not that I mind at all And it does make things look so much nicer...Pink is BIG tooPink ribbons on anything and you're set!Not to suggest this does not look divine and taste even better...